Linguine with the fifth quarter of squid

Marianna Vitale

INGREDIENTS

METHOD

Clean the squid and set the innards to one side.
Gently fry the fifth quarter of the squid in a pan with garlic, oil and chili for a few minutes, with the addition of a ladle of water. Filter the juice.
Cook the linguine and when half cooked, add them to the filtered juice. Add the chopped mint when cooked. Serve.